Chocolate Pudding Cake

Ready to Serve!

With the 4th of July being right around the corner AND my boyfriend’s mom’s birthday on the same day, I’m already brainstorming recipes for the two occasions. When any holiday and a birthday coming up, dessert is a must! My friend Amanda had a recipe for chocolate pudding cake that is absolutely amazing, so I decided to go with this recipe. YUM!

The pudding cake comes out so decadent and chocolaty from a secret ingredient I love to use: coconut oil. The vegetable oil that the original recipe called for was swapped out with coconut oil in a 1:1 ratio, which also made this cake springy and moist. I swear by using coconut oil in all my baked goods now. I promise you, once you taste the difference, you’ll never go back to butter or vegetable oil. Here’s what you’ll need:

Bake for 50 to 55 minutes, or until top of the cake is springy to the touch and a wooden toothpick inserted comes out clean.

Cool cake thoroughly in pan for at least an hour and a half before inverting onto a plate.

Place berries around outside & center of the cake. Dust the cake with powdered sugar and enjoy.

**To make mini cakes, use a muffin pan and bake for 25-30 minutes or until a tooth pick comes out clean.**

The combination of the coconut oil, pudding mix, chocolate chips, and devil’s food cake go together perfectly and make for an indulgent dessert. To keep the 4th of July theme, I topped the cake off with strawberries, blueberries, and powdered sugar – still keeping our red, white, and blue theme! Feel free to serve this cake with whipped cream or your favorite vanilla ice cream.